Sunday, July 29, 2007

Chicken Schnitzel and Red Cabbage or Blue Kraut ( Rotkohl, oder Blaukraut)

Chicken Schnitzel is no the typical original schnitzel which is veal but this schnitzel is a very close contender to the original. The flavor with garlic, and Parmesan is great. It is a fairly easy recipe and it could be made during a weeknight.

Chicken Schnitzel and Red Cabbage or Blue Kraut

When you cook the red cabbage right it is know as Blaukraut because of the deep purple color it takes on. This is because of the vinegar and fat you first use, If you skip the first step the cabbage will bleed and you will bet that fated red cabbage. Blue Kraut can be made a day ahead and taste best that way.

2 large eggs
1 clove garlic, minced
ground pepper
1 cup bread crumbs
1/2 cup Parmesan cheese
4 (6 oz) chicken cutlet s, pounded to an en 1.4 inch thickness
4 tablespoons olive oil

Beat the eggs in a shallow bowl add the crumbs and cheese.

Dip each cutlet into the egg mixture then dredge in the breadcrumbs mixture, patting to help stick.

Heat the oil in a large non-stick pan.

Cook 2 cutlet s at a time until golden brown and cooked through , about 3 minutes per side.

Transfer the cutlets to a oven proof platter and keep warm in the oven.

Red or Blue Kraut

1 2 to 3 pound head red cabbage
2 to 3 tablespoon butter, lard or mince bacon
1 tablespoon sugar
1 large apple , peeled, cored and chopped
1 onion, minced
4 tablespoons white or wine vinegar
1 to 2 cups water or stock, as needed

Remove any ragged or spotted leaves from cabbage, Cut int quarters , was and drain, shred the cabbage, Discard the core and ribs. Heat fat in a dutch oven. If you use bacon let it melt but do not brown. Add sugar and saute slowly until golden brown. Add apple and oil , cover and braise over very low heat for 3 to 40 minutes, Add the cabbage and toss . Pour the vinegar over the kraut and stir to mix through, Cover pot and braise slowly for about 10 minutes. or until cabbage has turned blue. Sprinkle with salt and 1 cup water cover and simmer for 12 1j2/2 to 2 hours or until cabbage is tender. Add more liquid as needed. season with salt am melt in jelly. You can thicken the sauce by adding butter-flour dumplings to the sauce.

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